Chickpea Cheeseburger and Pasta Skillet

Until you taste this you won’t believe a vegetarian dish could taste so much like a cheeseburger.  I admit I was a little unsure about this recipe, but my kids and I absolutely loved it. I made this on a busy weeknight, and I was able to cook, eat, and clean everything up in less than an hour. 

Ingredients:

1 tablespoon extra-virgin olive oil

1 small yellow onion diced

1 bunch Swiss chard roughly chopped (I discarded the stems)

Two 15-ounce cans chickpeas rinsed and drained

One 14 ounce can crushed tomatoes

1 tablespoon cornstarch + 2 tablespoons water

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

Dash of pepper

¼ cup ketchup

2 tablespoons spicy brown mustard

1 tablespoon tomato paste

2 cups reduced sodium vegetable stock

One 8 ounce package of pasta (I used chickpea pasta)

2 cups grated cheddar

Directions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and cook for 3 minutes.
3. Add the Swiss chard and cook for 1 minute.
4. Add the chickpeas and tomatoes and cook until the tomatoes are simmering.
5. Mix the cornstarch with 2 tablespoons of water in a small bowl.  Add the slurry to the skillet.
6. Add the garlic powder, onion powder, paprika, salt, and pepper. Mix in.
7. Add the ketchup, mustard, and tomato paste.
8. Add the stock and noodles.  Stir to combine.
9. Cover and cook for 10 minutes stirring occasionally.
10. Sprinkle with cheese and allow it to melt in.  Then serve and enjoy!